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Thai Peanut Sweet Potato Buddha Bowl

Savor the Flavorful Thai Peanut Sweet Potato Buddha Bowl

Delight in the Thai Peanut Sweet Potato Buddha Bowl, a nourishing meal bursting with vibrant flavors and healthy ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 cups sweet potatoes diced
  • 2 tablespoons olive oil or avocado oil
  • to taste salt
  • to taste pepper
For the Veggies
  • 2 cups broccoli florets or cauliflower
  • 2 cups shredded cabbage
  • 1 cup grated carrots or radishes
  • 1 medium avocado diced
For the Peanut Sauce
  • 1/2 cup peanut butter or almond butter
  • 1/4 cup soy sauce or tamari
  • 2 tablespoons maple syrup or agave syrup
  • 2 tablespoons lime juice or lemon juice
  • 1 teaspoon sesame oil omit for nut-free
Garnishes
  • 1/4 cup cilantro or parsley
  • 1/4 cup chopped peanuts or sunflower seeds

Equipment

  • Oven
  • baking sheet
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Wash and dice the sweet potatoes into even cubes, toss with olive oil, salt, and pepper, then spread on the baking sheet. Roast for 25-30 minutes, flipping halfway.
  3. In a large bowl, combine broccoli florets, shredded cabbage, grated carrots, and diced avocado, tossing gently.
  4. Whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth. Add warm water if needed.
  5. Assemble the bowl by layering veggies first, followed by roasted sweet potatoes, and drizzled with peanut sauce.
  6. Garnish with chopped cilantro and peanuts, serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 700mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 18000IUVitamin C: 70mgCalcium: 80mgIron: 3mg

Notes

For best texture, ensure sweet potatoes are cut evenly. Store sauce and veggies separately for leftovers.

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